Pan-Seared Chicken Legs with Scallion Chimichurri and Black Beans Over Lime Rice

When it comes to chicken, we’re always chasing that perfect combination: crackling golden skin and tender, juicy meat. This recipe delivers exactly that. Pan-seared chicken legs are roasted until perfectly crisp, then drizzled with a tangy scallion chimichurri that cuts through the richness. It’s all served over a bed of fluffy lime rice and creamy black beans, finished with a cooling lime crema. Ready in just 40 minutes, this dish is a weeknight win.

Every element comes together beautifully-the bright, herbaceous chimichurri, the smoky-spiced beans and the citrusy rice. It’s a balanced, satisfying meal that feels special but is simple enough for any night of the week.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Line a baking sheet with foil. Wash and dry all produce. Trim and roughly chop scallions. Mince garlic. Dice tomato. Zest and quarter the lime. Drain and rinse the black beans.
2. Pat chicken legs dry with paper towels. Drizzle with vegetable oil and season all over with salt, pepper and half the Southwest spice blend. Place skin-side up on the prepared baking sheet. Roast until browned and cooked through, 28-32 minutes. For extra crispy skin, broil for 2-3 minutes at the end.
3. Meanwhile, in a small pot, combine rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, make the chimichurri: In a small bowl, combine chopped scallions, olive oil, juice from 1 lime wedge and a pinch of minced garlic. Season generously with salt and pepper. Taste and adjust with more garlic or lime juice if desired.
5. Heat a drizzle of oil in a medium pot over medium-high heat. Add diced tomato and remaining garlic; cook until softened, 1-2 minutes. Add black beans, chicken stock concentrate, 1/4 cup water, salt, pepper and remaining Southwest spice. Simmer until thickened, 5-10 minutes. Turn off heat and stir in 1 tablespoon butter. In another small bowl, combine sour cream, half the lime zest, juice from 1 lime wedge and a pinch of salt. Add water 1 teaspoon at a time until drizzling consistency.
6. Fluff rice with a fork; stir in 1 tablespoon butter, remaining lime zest and juice from any remaining lime wedges to taste. Season with salt and pepper. Divide rice and chicken between plates. Top rice with black bean mixture and drizzle with lime crema. Drizzle chicken with scallion chimichurri and serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, bone-in, skin-on chicken thighs work well. Adjust cooking time as needed-they may cook slightly faster.

Can I make this recipe dairy-free?

Absolutely. Omit the butter and use a dairy-free sour cream alternative. The chimichurri is already dairy-free.

How do I store leftovers?

Store chicken, rice and beans separately in airtight containers in the fridge for up to 3 days. Reheat gently to avoid drying out the chicken.